ONE—PAN RECIPE: ROASTED CHICKEN THIGH & VEGGIE SKILLET
Dinner at our house is almost always chicken thighs with some sort of roasted veggies. This base recipe is one of my go-tos for a quick, delicious meal with very little prep time. It’s easy to throw together and pop in the oven and dinner is ready in less than an hour!
PREP TIME: 50 MINUTES || MAKES 1 SERVING
MACROS PER SERVING: SEE OPTIONS BELOW
WHAT YOU NEED:
125g boneless, skinless, chicken thighs
Salt and pepper
Olive oil cooking spray
Cast iron skillet (6” for a single serving, 10” for 2-3 servings and 12” for 3-4 servings)
Choose a veggie combo:
100g brussel sprouts, halved, raw
100g acorn squash, cubed, raw
50g apple, cubed, raw
10g bacon, chopped, raw (about one piece)
MACROS PER SERVING (including chicken) | 30.5P/10F/26C
100g broccoli, chopped, raw
100g cauliflower, chopped, raw
100g redskin potatoes, cubed, raw
10g parmesan cheese, shredded or grated
MACROS PER SERVING (including chicken) | 36P/10F/28C
100g white mushrooms, chopped, raw
100g asparagus, chopped, raw
100g cherry tomatoes, halved, raw
100g redskin potatoes, cubed, raw
20g feta cheese, crumbled
MACROS PER SERVING (including chicken) | 34P/10F/28C
*Ingredients listed are for one serving. Simply multiply by however many people you’re serving and use an appropriate sized skillet.
WHAT TO DO:
1 | Pre-heat your oven to 375 degrees.
2 | Add chopped veggies and chicken thighs to cast iron skillet.
3 | Spray all with olive oil spray for 5 seconds and season with salt and pepper.
4 | Put cast iron skillet in the oven and roast at 375 degrees for 40-45 minutes. Veggies and chicken should be browned and crispy when done.
5 | Let cool for a few minutes and then plate it up and enjoy!
NOTES:
To add more carbs to this meal, serve over a bed of fresh steamed rice or with a side of egg noodles. To add more fat, use olive oil instead of spray or add butter to side of rice or noodles.
Give this recipe a try and let us know what you think in the comments below!